My Brisket Turned to Mush!

Jackson Ortega-Scheiner Misc. Leave a Comment

Q: Hello Ray, I smoked a brisket yesterday; it was 7 pounds. I smoked it four hours then wrapped in foil for two hours, and the result was mush. The temp was 200 to 225. I have smoked 12 to 14 pound briskets and everything came out great. I never wrapped the big brisket. What did I do wrong on …

Two Butts Per Shelf

Jackson Ortega-Scheiner Smoking Leave a Comment

Hi Dr. BBQ: Hello my name is Walter Brooker from Denmark S.C.; first let me say I am a HUGE fan. I have been doing backyard BBQ since I could stand by my father”s knee. I am thinking of using Weber Smokey Mountain Smokers  since I have never used them before myself I was wondering just how many butts can …

Sauce vs. Rub

Jackson Ortega-Scheiner Smoking Leave a Comment

Dear Dr. BBQ, We go to competitions all the time but the one thing we have learned is that you can buy and read books till you blue in the face the people who write the books always leave out the secret thing what ever it may be. Do you know of any books where we can get the whole …

Not-so-Sweet Spare Ribs

Jackson Ortega-Scheiner Smoking Leave a Comment

Hello Dr. BBQ: I’m Looking for a good recipe for spare ribs that is not sweet–no honey no brown sugar and no tomatoes; got something up your sleeve? Miki from Jerusalem Hi Miki, Sure I have something up my sleeve. Sweet ribs are what most people want but I like them a little different sometimes too. Here’s my Creole Rub …

How to BBQ Free-Range Chicken

Jackson Ortega-Scheiner Misc. Leave a Comment

Q: Good Day Dr. BBQ:       I can’t take it any longer!  I will be BBQing this weekend with broken ribs and all. I have a 10-pound free range chicken that I bought off the Mennonites, I find free range chicken a little tough. Do you good folks have any suggestions on BBQing this bird– ideas such as …